Cambodian cuisine

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Khmer cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people.^[1]^[2] Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

Khmer cuisine can be classified into rural, elite and royal cuisine,^[3] although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos.^[4] The Khmer royal dishes use more varied and higher quality ingredients, and contain more meat.^[3]

^ Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.
^ Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.
^ ^a ^b McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.
^ "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.

[1] Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.

[2] Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.

[McCafferty&Tham-3] McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.

[4] "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.

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